Buddha Bowl (My Version)

I went to my first Sweet Green last month while in Villanova for a family trip with the brothers. I was in dire need of nourishing food after being stuck at a football game full of pretzels, cheese pizza, popcorn, and all the junk food you could ever dream of. Let's just say I was super irritable & Sweet Green was about to become my happy place. I got the warm bowl with a mediterranean flare. I immediately was in love & had to make my own at home. A cheaper version that can last for more than one meal. So here it is! My version and it was a hit. A great meal to make ahead of time for all those busy on-the-go individuals. Get creative with your veggies & maybe leave some raw for that extra crunchy crunch. ENJOY!

What you need:

2c wild rice

16oz chickpeas (garbanzo beans)

Romaine lettuce

Broccoli

Carrots

1 Onion

32oz mushrooms

Tahini

Lemon

Spices:

2 tsp garlic powder

2 tsp onion powder

1 tbsp soy sauce

2 tbsp turmeric

dash of red pepper flakes

1 tsp of fresh ginger (minced)

herbs (cilantro/ basil) *optional

Instructions: Very simple friends!

First, start boiling your water for wild rice (read packaging for directions, it can take a long time. Not a joke.) Set aside when done.

While the rice is cooking, add a half cup of water to a sauce pan & heat at medium - low. Once heated, add in the diced onions. Cook until translucent, then add in red pepper flakes, fresh ginger, soy sauce & the spices (except the herbs.) Let cook for 3 minutes. Then add in the mushrooms. Cook until the mushrooms release the water. Add the broccoli to warm at the end, to keep it crunchy. Feel free to add more spice if needed, or a squeeze of lemon for acidity. Set aside mixture.